Best Bacon Bites Flambe Recipes

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FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)



Flammkuchen/Flammekueche (tarte flambee) image

This pizza-like dish from Alsace/neighboring Germany is made from a short list of ingredients but is packed with flavor.

Provided by Caroline's Cooking

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 cup all purpose flour (140g plain flour)
1 tbsp oil ((olive oil/vegetable oil as you prefer))
1/4 tsp salt
1/4 cup water (60ml, or a little more as needed)
2 oz bacon (65g)
1/2 onion (medium)
1/2 tbsp butter
3 tbsp creme fraiche
1 pinch nutmeg
1 pinch salt
1 pinch pepper

Steps:

  • Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
  • Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
  • Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
  • Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
  • Add the nutmeg, salt and pepper to the creme fraiche and mix well.
  • Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
  • Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
  • Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.

Nutrition Facts : Calories 480 kcal, Carbohydrate 51 g, Protein 11 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 541 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

TARTE FLAMBEE



Tarte Flambee image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 9

1/3 cup creme fraiche
1/8 teaspoon freshly grated nutmeg
1 large egg yolk
Kosher salt and freshly ground black pepper
3 slices thick-cut bacon, thinly sliced
2 medium leeks, halved lengthwise, washed and thinly sliced
8 ounces fresh or thawed frozen pizza dough
All-purpose flour, for dusting
2 ounces Gruyere, grated

Steps:

  • Put a pizza stone on a rack in the upper third of the oven. Preheat the oven to 550 degrees F and let the stone heat at that temperature for 10 minutes.
  • Stir the creme fraiche, nutmeg and egg yolk together in a small bowl with a large pinch of salt and a few grinds of pepper.
  • Put the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon is just starting to crisp, about 7 minutes. Carefully drain off most of the fat, then add the leeks. Cook, stirring, until the leeks just start to wilt, about 3 minutes.
  • Divide the pizza dough in half and lay on a lightly floured work surface. Roll and stretch one piece of dough into a very thin, organic shape (1/8 to 1/4 inch thick). Put the dough on a piece of parchment paper. Spread half of the creme fraiche mixture evenly on top, leaving a 1-inch border all around. Top with half of the bacon and leeks, then top with half the Gruyere. Put the pizza and parchment on a flat baking sheet or pizza peel and transfer to the pizza stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Cut into pieces and serve warm or at room temperature.

TARTE FLAMBEE WITH GOAT CHEESE



Tarte Flambee with Goat Cheese image

This onion and bacon tart (also known as flammekueche or flammkuchen) is said to have been created by Alsatian bread bakers to test the heat of their ovens. At peak temperature, the tart would cook in just one or two minutes, the edges of the thin crust nearly burned by the heat of the flames, hence the name. Tarte flambee is traditionally topped with fromage blanc but this version uses goat cheese thinned with some heavy cream. You can also easily modify this dish based on what you have available: ricotta, cottage cheese, or even cream cheese. You can make the crust with whole-wheat pizza dough or puff pastry instead, adjusting the baking time and temperature, as needed. Whatever crust or topping you choose, the tart makes for a wonderful appetizer, cut into small pieces.

Provided by Alejandra Ramos

Categories     appetizer

Time 35m

Yield 2 to 4 first-course servings

Number Of Ingredients 8

1/2 pound refrigerated pizza dough, at room temperature
4 slices thick-cut or slab bacon, cut into 1-inch strips
1 large yellow onion, thinly sliced
All-purpose flour, for dusting
4 ounces goat cheese, at room temperature (herbed goat cheese is lovely here; I use a Cypress Grove chevre called Herbs de Humboldt)
1/3 cup heavy cream
Freshly ground black pepper
Sea salt

Steps:

  • Set a rack in the lowest position of the oven and preheat to its highest temperature (at least 450 degrees F).
  • Place the bacon in a large, heavy-bottomed skillet or Dutch oven; cook over medium-high heat, stirring occasionally, until the fat is rendered, but the bacon is not yet totally crisp, 5 to 7 minutes. Add the onions and stir well to coat evenly in the bacon fat. Cook, stirring occasionally, until all of the bacon is nearly crisp and the onions are almost caramelized, about 7 minutes. Remove from the heat and let cool in the skillet.
  • Meanwhile, place the dough on a lightly floured work surface and roll out into a long, thin oval. If the dough keeps shrinking back, let it relax a bit before trying again. Transfer the dough to a large floured baking sheet.
  • Whisk the goat cheese in a medium bowl until smooth (if necessary, microwave for about 20 seconds to melt it a bit). Add the cream and whisk until combined. Spread evenly over the dough, leaving a 1/4-inch border all around.
  • Top the cheese with the bacon and onions, drizzling on any bacon fat from the skillet. Season generously with pepper and a bit of sea salt.
  • Bake until the edges of the crust are golden and crisp (they may bubble up a bit--that's okay), 10 to 12 minutes.
  • Remove from the oven and let cool for at least 5 minutes before cutting and serving. Serve hot, at room temperature, or even cold.

TARTE FLAMBéE



Tarte Flambée image

Traditionally, this onion and bacon tart was a baker's treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you're as likely to find this savory tart at a restaurant or coming straight from someone's kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don't have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, pies and tarts, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

1/4 cup crème fraîche
1/3 cup fromage blanc
1/8 teaspoon freshly grated nutmeg
1 teaspoon kosher salt, more to taste
Freshly ground black pepper, to taste
7/8 cup/110 grams all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/2 teaspoons olive oil
1 large egg yolk
2 strips/100 grams thick-cut smoked bacon, finely diced (about 2/3 cup)
1/3 cup finely chopped white onion

Steps:

  • If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
  • In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
  • In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
  • Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
  • Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
  • Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams

TARTE FLAMBEE



Tarte Flambee image

Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 flatbreads

Number Of Ingredients 13

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt
1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped

Steps:

  • For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
  • Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
  • Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
  • For the topping: Preheat the oven to 400 degrees F.
  • Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
  • Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
  • Combine the creme fraiche and fromage blanc.
  • Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
  • Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
  • Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

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